Does Anyone Make Pasta From Scratch? :)

[feldon30]

[ckone]

The biggest problem I have had with those pasta rollers is the handle falling out. Also for a lot of home kitchens it is hard to clamp down on a normal counter. (an ironing board works great as an alternative).

Like it has been listed:

Flour (ap)
Semolina (optional)
eggs (whole or just yolks for deeper color/flavor)
salt
olive oil (optional)


I put my flour on the counter, make a well in the middle, place eggs in center, pinch of salt, drizzle of oil, then work the flour into the eggs. I rarely use all the flour I put down, you just have to play around till you know what you are looking for.

Once it comes together, you have to knead it untill it gets shinny, then rest. Overnight is good, then roll/cut/ fill/ whatever.


Rice flour is great for dusting the pasta so it does not stick to things.

You do not have a tree to dry the pasta on. (it dries out pretty quick anyway (depending on how wet you make it))

For filled pasta wetter is better. (stickier)

Water can be used to make things stick together. (use your finger tips or a pastry brush to apply, just a little, no pooling or it will be a PITA)

Egg white can also be used as glue but is not necessary

A small piece of dowel to use as a mini rolling pin is great to have.

Ring molds are also useful. aka biscuit cutters.

When making filled pastas try to avoid air pockets.

Fresh pasta cooks quick so be careful to not over cook it.

The scraps are good with pesto.
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[Kevan]

right there with ckone I just lay it on the table on some flour so it doesnt stick wait till one side dries for 10 or so, flip it, another 10. Then roll up the sheet and slice for whatever width of noodles you want. I find this easier than using the cutters and I like the random sizing. I usually am in a hurry, so the rest in the fridge is short so the pasta dough will want to stick to the rollers. I just put a pile of flour in front of the roller and drag the pasta dough through it as I roll it. Dry some more on the counter tossed with flour. You can experiment with all kinds of flours and flavorings. That hab pasta is fun for your whole..............................family.

[Mr. Mojo Risin']

[Bigpappa1]

Beertooth, this is actually something I am qualified to talk about. I have made many many batches of fresh pasta myself, there really isn't much to know. You have started off right, you bought an Atlas. Everything else really is junk, the Atlas is worth every penny. Next, Roxy is right get some semolina flour if you want to go traditional. You'd be surprised how much it really doesn't matter how well you evenly proportion your oil, eggs, and water. As long as your dough gets good and firm you're in good shape. Make sure you have a good sturdy surface to mix that on, you're going to get a work out on your forearms. On said surface, put your flour down in a pile and make a bowl in the middle of it. In the bowl add your eggs, oil, and water or whatever the recipe you're using is. Once you get it mixed to somewhat firm, keep folding and pressing, folding and pressing. You'll really have to lean on this stuff to keep mixing. Once you're done (you'll know it when you see it) wrap it in plastic and let it set for about 45 minutes. From there it's pretty simple. Cut it into roughly 3/8" thick slices and feed them through the machine lonways. Start on the thickest setting and send each one through before taking it down a notch. When you have them all flat run them through whatever pasta you want. Here's a little trick: if you don't have a dowel rack just take some clothes hangers and drape your pasta over that when you're ready. Let it hang about 15 minutes or so and toss it in some boiling water, it will only take a couple minutes. Prepare for light and savory pasta. In my experience if you use white flour you end up with a little less meaty pasta but it is very light. Experiment a bit and let me know how it goes!

[animal]

I have 5 recipes that I hold sacred, they are the ones I use the most and have them taped into the cover of my cook books. Here is the one for pasta

4 cups flour

3 eggs

2 tablespoons oil

1/2 cup warm water

1/2 Tsp salt

Kneed until stiff and let rest wrapped or under a bowl turned upside down for at least 20 minutes before using, and dry until hard
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[animal]

[Beertooth]

Lots of good info & recipes guys.

I really appreciate all of the input.

I actually had ordered the pasta maker & then cancelled it so that I could do a little more research & read reviews.

Still going to buy one though.

I am compiling all of your recipes & info into a word doc.

[GeorgeH]

I guess I'm a stick in the mud but I personally don't taste much difference between homemade and store bought noodles. Some homemade noodles have unusual colors but they don't seem to taste much different.

George

[Beertooth]

[ckone]

[PaulOinMA]

I make pasta. Tastes much better. Cooks a lot faster.

Eggs, olive oil, salt, and a mixture of all purpose and semolina flour. Sometimes add whole wheat flour.

I don't measure the flour. Just add it until it feels right.

I have the Kitchen Aid attachments but don't use them anymore.

I roll the dough with a hand crank machine and cut the pasta with a pasta guitar.

Highly recommend Diane Seed's The Top One Hundred Pasta Sauces. Readily available online and at library book sales.

Some recipes ...

9/2/09: Tagliatelle alla Papalina (pasta, ham, onion): http://www.food.com/bb/viewtopic.zsp?t=311914.

7/29/10: Fettuccine al Limone and Lemonade Pie:
http://www.food.com/bb/viewtopic.zsp?t=339483.

10/2010: Pasta guitar: http://www.food.com/bb/viewtopic.zsp?t=344937.

12/9/10: Simple marinara sauce: http://www.food.com/bb/viewtopic.zsp?p=5319439.

The marinara sauce makes a great pizza sauce.

5/6/2011: Bolognese sauce: http://www.food.com/bb/viewtopic.zsp?p=5430147.

Making a lot of pasta for a Daytona 500 and friend's birthday party: http://forums.vwvortex.com/showthread.php?5198967-Happy-Birthday-Matt!-Birthday-Daytona-500-GTG-IV.
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[PaulOinMA]

Angel hair pasta with sun-dried tomatoes and goat cheese.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/angel-hair-with-sun-dried-tomatoes-and-goat-cheese-recipe/index.html

Very easy and fast.

Making pasta. Mostly all purpose flour with some semolina flour and whole wheat flour.



Since it is just dinner for two and there will be leftovers, we just add the goat cheese to the individual servings. Use a firmer goat cheese that can be crumbled. It will melt onto the pasta.

Also, we don't add any more salt to the pasta.



Lot of leftovers. Will be dinner several nights this week since we don't feel like cooking in hot weather. Will make gazpacho tomorrow morning and alternate between leftover pasta and gazpacho for dinner this week.


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[Sailor Kenshin]

We used to make pasta, had one of those hand-cranked Italian machines that was sturdy enough and worked just fine.

Kicking myself for giving it away. Actually kicking myself for all the cast iron and hand-cranked food grinders I gave away because they were a little tough for me to handle. Grrr.

As mentioned, fresh pasta cooks FAST. You can also add in anything you wish, cracked pepper, beet juice, pureed spinach.

I guess I could always make the noodles by hand, but dang.
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